autores
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Autores
Mostrando ítems 1-5 de 5
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Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
Fanzone, Martín Leandro; Sari, Santiago Eduardo; Mestre Furlani, Maria Victoria; Catania, Anibal Alejandro; Catelén, María J.; Jofre, Viviana Patricia; González-Miret, María Lourdes; Combina, Mariana; Vazquez, Fabio; Maturano, Yolanda Paola (International Viticulture and Enology Society (IVES), 2020)The climatic conditions in some wine regions imply in many cases the important delay in the harvest date to achieve an appropriate phenolic maturity in red grape varieties, leading to wines with high pH and alcohol content. ... -
Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
Mestre Furlani, Maria Victoria; Maturano, Yolanda Paola; Gallardo, Candelaria; Combina, Mariana; Mercado, Laura Analia; Toro, Maria Eugenia; Carrau, Francisco; Vazquez, Fabio; Dellacassa, Eduardo (MDPI, 2019-07)It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ... -
Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts
Maturano, Yolanda Paola; Mestre Furlani, Maria Victoria; Kuchen, Benjamín; Toro, Maria Eugenia; Mercado, Laura Analia; Vazquez, Fabio; Combina, Mariana (2018-08-14)Current consumer preferences are determined by well-structured, full-bodied wines with a rich flavor and with reduced alcohol levels. One of the strategies for obtaining wines with reduced ethanol content is sequential ... -
Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
Kuchen, Benjamín; Maturano, Yolanda Paola; Mestre Furlani, Maria Victoria; Combina, Mariana; Toro, Maria Eugenia; Vazquez, Fabio (MDPI, 2019-07)Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to ... -
Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
Maturano, Yolanda Paola; Mestre Furlani, Maria Victoria; Esteve Zarzoso, Braulio; Nally, María Cristina; Lerena, María Cecilia; Toro, Maria Eugenia; Vazquez, Fabio; Combina, Mariana (2015-04)Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of ...